If tacos and casseroles had a baby, this Tasty Taco Casserole would be it! It’s got layers of seasoned ground beef, melty cheese, salsa, and black beans all stacked up between lightly fried corn tortillas that keep everything from turning into a soggy mess. It’s a taco night twist that’s ridiculously easy to throw together.
Serve it up with a side of our slow cooker refried beans for more yumminess.
Why Our Recipe
- Taco flavors in casserole form with ground beef, melty cheese, and salsa.
- Lightly fried corn tortillas keep your casserole from getting soggy.
- Load it up with your favorite taco toppings or serve it as is.
It’s super easy to make and totally customizable. Love spice? Add extra jalapeños. Want a little creaminess? Throw on some sour cream. Need to stretch it for a crowd? Add another layer! This is one of those go-to meals that everyone digs into with zero complaints.
Ingredient Notes
- Salted Butter: You can switch it out with olive oil if needed.
- White Onion: Yellow onion works too!
- Ground Beef: Use a lean ground beef of 80/20, 85/15 or 90/10. You can swap for ground turkey or chicken too.
- Diced Green Chiles: Adds mild heat and flavor. If you want more spice, use diced jalapeños instead.
- Ground Cumin, Chili Powder, Garlic Powder, Salt: This is your go-to taco seasoning blend. Feel free to adjust to your taste!
- Corn Tortillas: Lightly frying them keeps the casserole from getting soggy. Flour tortillas can work, but they’ll have a softer texture.
- Olive Oil: Used for frying the tortillas—keeps them crispy and adds a little flavor.
- Black Beans: Rinsing and draining removes excess salt and starch. Pinto beans are a great substitute!
- Salsa: Use your favorite brand. Chunky salsa works best for layering. Go mild or spicy depending on your heat preference.
- Corn Kernels: Adds a little sweetness and texture. Use fresh, frozen, or canned (just drain them first).
- Shredded Cheddar Cheese: Melts beautifully for that gooey, cheesy goodness. You can also use a Mexican blend or pepper jack for extra kick!
Topping Ideas
Toppings make this casserole even better, and you can go as simple or as loaded as you like! If you want to stick with classic taco flavors, add a dollop of sour cream, sprinkle on some chopped fresh cilantro, add some sliced avocado or guacamole, or throw on some diced tomatoes. And for those who like some heat, a little bit of minced jalapeño takes it up a notch!
If you like a little crunch or texture, toss on some shredded lettuce for a taco salad-style twist or sliced black olives for a salty-savory boost. For a nacho feel, crushed tortilla chips sprinkled over the casserole just before serving add the perfect crispy finish.
Drizzles and extras bring everything together! A spoonful of your favorite hot sauce or salsa amps up the spice, while a squeeze of lime juice gives a bright, citrusy kick. If you love cheese, crumble some cotija or queso fresco on top for a salty, tangy bite.
Make-Ahead Instructions
You can assemble this casserole up to 24 hours in advance for an easy, stress-free dinner. Once it’s fully prepped, cover it tightly with plastic wrap and store it in the fridge. When you’re ready to bake, remove the plastic wrap and pop it straight into the oven. If baking directly from the fridge, increase the bake time to 45 minutes to ensure it heats through evenly.
Freezer Instructions
This casserole freezes really well! Assemble it as directed, then cover it with a double layer of plastic wrap to prevent freezer burn. Store it in the freezer for up to 3 months. When you’re ready to enjoy, thaw it overnight in the fridge. Since it’s starting cold, increase the bake time to about 1 hour 15 minutes to ensure it cooks through completely.
Storage & Reheating Instructions
Store any leftovers in an airtight container in the refrigerator for up to 7 days.
To reheat single servings, microwave in 30-second increments, stirring if needed, until warmed through. This usually takes about 90 seconds to 2 minutes total.
To reheat a larger portion, place the casserole (still in the 9×13 dish) in a 350°F oven and bake until heated through. If it starts to dry out, cover it loosely with foil to keep the moisture in.
More Mexican-inspired casseroles…
Watch the video below where Caytlin will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, our Facebook Page, or right here on our website with their corresponding recipes.
This was really good. Even my grandson who originally turned up his nose at this dish, liked it. I think the frying of the tortillas is what makes it so good, they didn’t get soggy like in similar casseroles.
This casserole was delicious! But I don’t understand the math of the tortillas! 12 tortillas cut in half would be 24 halves. But the directions call for 8 halves in the first layer and 6-8 halves in the 2nd layer. That leaves 8-10 halves remaining and no directions for where they should go. I left them out which wasted 4 tortillas. They probably should be added under the corn and salsa layer but it doesn’t say. Thank you,
You’re right, the wording is confusing and I’ve updated the recipe to make it more clear. There are two layers of tortillas. It’s 6-8 whole tortillas cut into halves which is really confusing to say isn’t it? Hopefully the updated recipe can clear that up.
What about ground turkey
You can absolutely replace ground beef with ground turkey.
Can I use chicken instead of beef
Absolutely! Ground chicken is a great alternative to ground beef. It just changes the vibe of the flavor and texture just a little bit.
Was an easy and delicious dish! Didn’t use beans as some can’t tolerate them in our family and used 8 inch tortillas as that’s what I had on hand. Lots of leftovers for lunch too!